This honey mustard salmon is a quick and easy family meal loaded with flavour. Baked with potatoes and veggies, this one pan meal is a winner!
Ingredients
HONEY MUSTARD SALMON TRAY BAKE
- 420 g small/medium potatoes (~1lb / about 130g each, 4 small/3medium)
- 2 tablespoons vegetable oil
- 4 salmon fillets (125-150g / 4.4-5.3oz each)
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons honey
- 1 teaspoon chilli paste
- 1 clove garlic minced
- 28 g butter in 4 pieces (2 tablespoons, 1oz)
- 12 stalks asparagus
- 1 cup frozen peas
GREEK YOGURT DRESSING
- 1 cup plain low fat Greek yoghurt
- 1 ½ tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh dill finely chopped
- ½ teaspoon onion powder
- ½ tsp fine sea salt
For best results, always weigh ingredients where a weight is provided
Equipment
- Large sheet pan
Instructions
- Preheat the oven to 200C/395F.
- Wash and dry the potatoes. Cut them in half, then slice into 1cm (~1/3 inch) slices.
- Line a large baking sheet with baking paper and add your potatoes. Drizzle over half the oil, and season well with salt and pepper. Toss well, then bake for 25 minutes.
- While they bake, in a wide bowl, combine the both mustards, honey, chilli, garlic and remaining 1 tablespoon of oil. Mix well, then add the salmon and turn them to coat well in the marinade, leaving them flesh side down. Set aside.
- Make the dressing: Combine the yoghurt, lemon juice, Dijon, olive oil, dill, onion powder and salt in a small bowl and whisk well to combine. Set aside.
- Flip the potatoes over, and make some room amongst them, then add the salmon skin side down. Spoon all the remaining marinade over the top of them salmon pieces, then place a piece of butter on top of each one. Arrange the asparagus around the outside.
- Return to the oven for 6 minutes, then scatter the peas around the outside.
- Return to the oven again for a further 6-8 minutes or until the salmon is cooked to your liking.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Don't want a tray bake? No problem. You can fry your salmon in a frying pan or skillet with a dash of oil for 4 minutes on the flesh side, then flip and cook for 4-6 minutes on the skin side or until cooked through. In the last 2 minutes, add the sauce ingredients, including the butter, and cook, spooning it over the salmon as you go.
- If you want to cook the salmon on it's own, it goes lovely served with a simple salad and rice. Broccoli and asparagus always go well with salmon. Add some lemon wedges to the side or sprinkle with a little fresh parsley to make them extra special.
- Cooking times will vary depending on the thickness of your salmon.
- Leftovers can be stored in the fridge, in an airtight container, for 2-3 days.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
